Sunday, February 21, 2010

Afghanistan - Mourgh

More meat, this time it's chicken the Afghan way.


* 2 cloves garlic, squished

* 0.5 teaspoon salt

* 2 cups plain yoghurt

* juice of 1 lemon

* 0.5 teaspoon black pepper

* 2 large whole chicken breasts

The day before you want to eat the chicken you need to combine all the ingredients (except the chicken) together into a bowl. Cut the chicken breasts into big chunks and add it to the yoghurt mixture. Mix the chicken in so it's covered well. Cover it with clingfilm and put it in the fridge overnight.

When you take the chicken out of the marinade the next day, wipe off the excess yoghurt and then grill for 6-8 minutes on each side until cooked.

That's what happens in an ideal world, in my world they aren't cooked through after 10 minutes on each side and the smoke alarm goes off! After turning the alarm off, I put the chicken on a tray in the oven for 15 minutes. Then they were cooked.

They're usually served with plain yoghurt and flat bread or pitta. I opted for the pitta. The chicken was really moist and tender. After I sat down I thought of how good it'd be inside the pitta with some salad but it was also delicious just on it's own like that. Glad to have gotten my first semi-disaster out of the way!

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